Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1 tbsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.
Melt coconut oil in a large pot on med-high heat. Saute onions, leek and garlic. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, whisking until thickened.
Stir in vegetable broth, then add broccoli, bringing to a boil then simmering for 5 min until broccoli is tender.
Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this one!)
While waiting for the soup to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they don't burn. When they're crispy, remove them from the oven and set aside to top your soup with.
Puree your soup in a blender, then serve with pumpkin seeds and kale chips garnished on top. Enjoy!